If you ever try this specific combo, you'll see what I mean...
However... in order to have the soup LOOK appealing, it's really mandatory to have the white navy beans, I don't know how lima beans (aka: butter beans) would taste, but I presume a little bit sour, given the tomato. I like the navy beans fine.
It is bizarre how the light red kidney beans are so close in color to the red broth, that they seem to just meld in, occasionally, one doesn't notice them at all; also, the white navy beans look real pretty next to the dark green spinach and light green celery.
Thank you for sharing your Mexican Soup recipe -- I am bound & determined to make some type of "tortilla" soup -- but currently, have run into a large number of unadvertised special clearance sales of foods which must be cooked and/or consumed quickly, LOL
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=196732&origin=detail&servings=6
I hope you like it... I really enjoy it with the enchilada sauce.